Curried Tabbouleh Recipes Recipe For Chicken

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CHICKEN TABOULI (TABBOULEH)



Chicken Tabouli (Tabbouleh) image

You will love this! It's the perfect recipe for a luncheon. Also a good make-ahead recipe for the week. Since I like keeping the seeds in the tomatoes and cukes, I just make the salad without them, then dice them fresh and mix them in each time I serve it. You may want to seed them if you throw it all together at once. I got this from a friend, but I think it came from cooking light or southern living. Serve with bread/butter.

Provided by Natalia 3

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 cups boiling water
1 cup Bulgar wheat (or cracked wheat)
1/4 cup fresh lemon juice (2 lemons)
1/4 cup olive oil, plus
olive oil, for cooking chicken
1 whole chicken breast (or 2 split)
kosher salt
black pepper
1 cup minced scallion (1 bunch)
1/2 cup chopped mint leaf (1 bunch)
1 cup chopped fresh parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise and medium diced
2 cups halved cherry tomatoes or 2 cups grape tomatoes

Steps:

  • Preheat oven to 350.
  • In heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 c olive oil, and 1 1/2 tsp salt. Stir, cover bowl with plastic wrap and allow bulgur to stand at room temp for an hour.
  • Place chicken on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for about 35-40 minutes, until just cooked. Set aside until cool enough to handle.
  • Remove chicken meat and medium dice. Add to the tabbouleh. Add scallions, mint, parsley, cucumber, tomatoes, 2 tsp salt, 1 tsp pepper. Serve immediately or cover to refrigerate.

CURRIED TABBOULEH



Curried Tabbouleh image

Make and share this Curried Tabbouleh recipe from Food.com.

Provided by Mandy

Categories     Chicken

Time 11m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup bulgur
1 cup boiling water
1/4 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons curry powder
16 cherry tomatoes, halved
1 small red onion, finely chopped
2 celery ribs, finely chopped
1/4 cup coriander leaves, finely chopped
1/4 cup mint leaf, finely chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 1/2 cups cooked chicken, shredded

Steps:

  • Place bulgur in a large bowl and stir in water, set aside until water is absorbed and bulgur has cooled.
  • Combine yoghurt, lemon juice and curry powder.
  • Fluff the bulgur with a fork, add tomatoes, onion, celery, herbs & seasonings and stir well.
  • Add yoghurt dressing & chicken and toss evenly to coat.
  • Cover & refrigerate for an hour at least to allow the flavours to mingle.
  • Will keep up to 3 days in the fridge.

CHICKEN WITH TABBOULEH



Chicken with Tabbouleh image

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 cups boiling water
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
Olive oil
Kosher salt
1 whole (2 split) chicken breast, bone in, skin on
Freshly ground black pepper
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
2 cups halved cherry tomatoes

Steps:

  • Preheat the oven to 350 degrees F.
  • In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
  • Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
  • Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.

SHISH TAWOOK GRILLED CHICKEN



Shish Tawook Grilled Chicken image

These are served in every restaurant in the Middle East. You can easily make them at home and make them taste just as good, if not better. Don't substitute sour cream for the yogurt, as the yogurt is a meat tenderizer.

Provided by Noor

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h40m

Yield 6

Number Of Ingredients 15

¼ cup lemon juice
¼ cup vegetable oil
¾ cup plain yogurt
4 cloves garlic, minced
2 teaspoons tomato paste
1 ½ teaspoons salt
1 teaspoon dried oregano
¼ teaspoon ground black pepper
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
2 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces
2 onions, cut into large chunks
1 large green bell pepper, cut into large chunks
1 cup chopped fresh flat-leaf parsley

Steps:

  • Whisk together the lemon juice, vegetable oil, plain yogurt, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl; add the chicken and toss to coat. Transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread the chicken, onions, and pepper onto metal skewers. Cook on preheated grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. Sprinkle the parsley over the skewers.

Nutrition Facts : Calories 299.2 calories, Carbohydrate 9.8 g, Cholesterol 88 mg, Fat 13.4 g, Fiber 1.8 g, Protein 34.3 g, SaturatedFat 2.8 g, Sodium 701.5 mg, Sugar 5 g

CHICKEN TABBOULEH SALAD



Chicken Tabbouleh Salad image

A Mediterranean favorite gets an American twist.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 1h20m

Yield 8

Number Of Ingredients 11

2 cups Progresso™ chicken broth (from 32-oz carton)
2 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup uncooked couscous
2 medium cucumbers, chopped (2 cups)
2 medium onions, finely chopped (1 cup)
2 small tomatoes, seeded, chopped (1 cup)
1 cup chopped fresh parsley
1/2 cup lime juice
1/4 cup chopped fresh mint leaves
1/4 cup olive or vegetable oil
1 teaspoon salt

Steps:

  • In 3-quart saucepan, heat broth to boiling. Stir in chicken. Cook over medium heat 10 to 15 minutes or until chicken is no longer pink in center.
  • Stir in couscous; remove from heat. Cover and let stand 5 to 10 minutes or until liquid is absorbed.
  • In large bowl, mix chicken mixture and all remaining salad ingredients. In tightly covered container, shake all dressing ingredients until well blended. Add to salad; toss to coat. Cover and refrigerate at least 1 hour but no longer than 24 hours to blend flavors.

Nutrition Facts : Calories 300, Carbohydrate 23 g, Cholesterol 70 mg, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg

ROASTED CHICKEN WITH CAULIFLOWER "TABBOULEH"



Roasted Chicken With Cauliflower

Combining cold-weather vegetables with protein and leafy greens is a sure route to winter salad success. Here cauliflower is grated and tossed with lemon, oil, and herbs for a radical take on the classic bulgur salad. It's served alongside sliced roasted chicken breast over a bed of baby kale and shredded carrots.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 10

2 bone-in, skin-on chicken-breast halves (1 3/4 pounds total), patted dry
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 head cauliflower (2 pounds), quartered, cored, and grated on the large holes of a box grater (4 packed cups)
1 teaspoon finely grated lemon zest, plus 1/4 cup fresh juice (from 2 lemons)
1 small shallot, halved and thinly sliced (1/4 cup)
3/4 cup packed chopped fresh herb leaves, such as parsley and mint, plus whole leaves for serving
5 ounces baby kale, tough stems removed
2 large carrots (6 ounces), shaved into ribbons with a peeler
1 can (15 ounces) chickpeas, drained and rinsed

Steps:

  • Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet, skin-sides up. Drizzle with oil; season with salt and pepper. Roast until a thermometer inserted in thickest parts registers 160 degrees, 30 to 35 minutes. Let cool 10 minutes, then remove bones and thinly slice.
  • Combine cauliflower, lemon zest, and 3 tablespoons lemon juice. Season with 1 1/2 teaspoons salt. Let stand 20 minutes. Stir in shallot, 3 tablespoons oil, and chopped herbs. Toss kale, carrots, and chickpeas with remaining 1 tablespoon lemon juice and 1 tablespoon oil; season with salt and pepper. Divide cauliflower mixture among plates; serve with salad, chicken, and herb leaves.

CURRIED CHICKEN AND BROCCOLI CASSEROLE



Curried Chicken and Broccoli Casserole image

This chicken and broccoli casserole is my 13-year-old son's favorite dish and the one he requests for every one of his birthdays. It is very good and combines the creamy texture of the cheese sauce with the crunchy texture of the corn flakes. It is a standby meal and easy to make, freeze, and bake at a later date. You can freeze it up to 6 months. If frozen, bake uncovered for 1 hour.

Provided by Sean Greene

Categories     Main Dish Recipes     Curries     Chicken

Time 1h

Yield 6

Number Of Ingredients 11

cooking spray (such as Pam®)
1 bunch broccoli, cut into chunks - or more to taste
1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
2 (10.75 ounce) cans cream of chicken soup
1 cup mayonnaise
¼ cup lemon juice
1 teaspoon curry powder
salt and ground black pepper to taste
1 cup shredded Cheddar cheese
1 cup crushed corn flakes cereal
¼ cup slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli into the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli.
  • Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. Spread the Cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.
  • Bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.

Nutrition Facts : Calories 840.8 calories, Carbohydrate 27.6 g, Cholesterol 154.2 mg, Fat 61.1 g, Fiber 2 g, Protein 45.7 g, SaturatedFat 15 g, Sodium 1226.4 mg, Sugar 3.7 g

GRILLED LEMON CHICKEN WITH TABBOULEH



Grilled Lemon Chicken with Tabbouleh image

Keep your cool this summer with this simple, fast, and fresh chicken dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 25m

Number Of Ingredients 9

1/2 cup bulgur
Coarse salt and ground pepper
1 1/2 cups chopped fresh parsley
1/2 English cucumber, halved, seeded, and chopped
1 large tomato, chopped
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for grill
1 small garlic clove, minced
8 boneless, skinless chicken thighs (about 2 pounds total)

Steps:

  • Heat grill to high. In a small saucepan, bring 3/4 cup water to a simmer. Add bulgur, season with salt and pepper, and cook 1 minute. Remove from heat, cover, and let stand 10 minutes; fluff bulgur with a fork. In a medium bowl, combine bulgur, parsley, cucumber, tomato, 1 tablespoon lemon juice, and 1 tablespoon oil; toss tabbouleh to combine.
  • In a small bowl, stir together 1 tablespoon oil, 1 tablespoon lemon juice, and garlic; season with salt and pepper. Clean and lightly oil hot grates. Season chicken with salt and pepper; grill until cooked through, about 4 minutes per side. Brush chicken with lemon mixture and serve with tabbouleh.

Nutrition Facts : Calories 363 g, Fat 19 g, Fiber 4 g, Protein 31 g

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